Shepherd’s Pie

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IngredientsIMG_0462.JPG

  • 5-6 Yukon gold potatoes
  • 1/2 c butter
  • 1/2 c half & half
  • 1 lb ground lamb
  • 4 carrots, peeled and chopped
  • 1 shallot, diced
  •  yellow onion, chopped
  • 4 cloves minced garlic
  • 2 T flour
  • 1 t rosemary
  • 6 oz tomato paste
  • 1 c Guinness
  • 1 c beef stock
  • 1 lb peas
  • salt and pepper to taste

Directions

  1. Peel and cube the potatoes. Cover with water. Bring to a gentle boil. Cook until potatoes are tender.
  2. Drain and mash the potatoes. Add the butter, half & half, and salt and pepper to taste. Set aside.
  3. Brown the lamb.
  4. Add the carrots, garlic, onion and shallot to the lamb. Cook until onions are translucent.
  5. Stir in the flour. Cook for two minutes.
  6. Add the tomato paste, rosemary, Guinness, beef stock. Bring to a boil then lower to a simmer for 15 minutes. Add the peas during the last 3 minutes of cooking.
  7. Spread lamb mixture in a baking dish. Top with the mashed potatoes. Make sure the potatoes form a seal against the edge.
  8. Bake at 400 F for 25 minutes. Let cool for 5-10 minutes.
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